POTATO AND LEEK CASSEROLE WITH TEMPEH
Tempeh recommendation: Soybeans and Mountain Herbs
This casserole is true winter comfort food: tender potatoes, mild leeks, and golden-brown tempeh combine with a creamy sauce to create a hearty oven-baked dish. The tempeh adds texture and toasty flavors, while the potatoes and leeks provide warmth and a satisfying fullness. Perfect for cold days, easy to prepare, and especially delicious straight from the oven.
4 servings
55 min
Ingredients
- 200 g tempeh (cut into bite-sized pieces)
- 700 g waxy potatoes (peeled and thinly sliced)
- 2 leeks (cut into thin rings)
- 1 small onion (finely diced)
- 1 clove of garlic (finely chopped)
- 200 ml cream
- 150 ml vegetable broth
- 100 g grated cheese
- 1 tsp medium-hot mustard
- 1 tsp dried thyme or 1 tbsp fresh thyme
- enough neutral oil, e.g., canola oil
- salt and pepper
Preparation
- Prepare the potatoes: Preheat the oven to 190 °C (top and bottom heat). Parboil the potato slices in salted water for about 8 minutes, then drain.
- Sauté the tempeh: Heat a generous amount of neutral oil, such as canola oil, in a skillet and sauté the tempeh until golden brown on all sides. Then remove from the skillet.
- Sauté the leeks: Sauté the onion, garlic, and leeks in the same pan for a few minutes until the leeks wilt slightly.
Make the sauce: Whisk together the cream, vegetable broth, mustard, and thyme, then season to taste with salt and pepper. - Assemble the casserole: Place the potatoes, leeks, and tempeh in a greased casserole dish. Pour the sauce over the top and sprinkle with grated cheese.
- Bake the casserole for about 30 minutes, until the top is golden brown and the potatoes are tender. Let it rest briefly and serve warm.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade